Throughout my pregnancy (18 weeks now!) I’ve had a love/hate relationship with peanut butter. I love it while I’m eating it, but then I hate the aftertaste. Of course, that’s not enough to keep me away from it altogether, especially when it comes to desserts and even more especially when it comes to these cookies.
I’ve always made a very basic peanut butter cookie. You know the type: thin, crisp along the edges, chewy in the center, and always with the fork tine crisscross on the top. Sometimes an old standard is best. But other times, like when you’re trying to impress the socks off your three-year-old nephew, something fancier is warranted.
Something like M&M Peanut Butter Pudding Cookies.
Whether their height should be attributed to the addition of vanilla pudding mix or the half hour spent in the fridge pre-baking, I just don’t know. But I love that they’re more substantial and far more gooey (in the best way) than their traditional counter parts. (The peanut butter m&m’s don’t hurt either!)
When I took these cookies to my nephew a few months ago he declared them “beautiful” and when I brought them into work for an interoffice bake sale, a single office bought the whole tray for their business meeting snack. I guess that proves these colorful cookies please kids and adults alike!
(Source: Inside BruCrew Life)
Roll the dough into 1 and a 1/2 inch balls.
Bake at 350* for 9-10 minutes.
Cool on the pan for 2 minutes before removing to racks on the counter to cool completely.
Makes 48 cookies, depending on the size of your dough balls.